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–+ servings
recipe Vegan Stir-Fry cu legume soia

Vegan Stir-Fry with "Chicken" and Noodles

Here's how you can make a vegan stir-fry with "chicken" and noodles in under 30 minutes! It's colorful, bursting with delicious flavors and rich in proteins!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Choose Serving Size 4

Ingredients 

  • 200 g rice noodles
  • 100 g texturized soy protein textured soy protein chunks
  • 4 Tbsps soy sauce or tamari, or try one of my stir-fry sauce recipes
  • 1 Tbsp cornstarch
  • 8 broccoli florets frozen or fresh
  • 1 bell pepper sliced
  • 1 carrot large, cut into matchsticks
  • ⅓ cup pea pods
  • ⅓ cup baby corn
  • 6 dehydrated wood ear mushrooms
  • bamboo shoots a couple
  • 1 tsp coriander seeds ground
  • 1 tsp cumin seeds ground
  • 6 cloves garlic minced
  • 1 tsp ginger powder
  • 1 Tbsp paprika powder
  • 1 tsp smoked paprika powder
  • chili flakes to taste
  • salt and pepper to taste
  • sesame seeds
  • 2 Tbsps oil

Instructions

  • Heat oil in a large wok pan.
  • Put the TSP chunks, rice noodles and wood ear mushrooms in a bowl filled with warm water and let them hydrate for 10 minutes.
  • Add all the veggies, cornstarch and spices. Stir-fry for 5 minutes.
  • Add 2 cups of water and the rice noodles, TSP chunks and wood ear mushrooms (drained). Cover with a lid and simmer on medium-low heat. You want them to absorb the liquid. Check in 10 minutes and if it needs more water, add some more. Cook until the TSP chunks are all puffed up and soft and the rice noodles are cooked - about 5 more minutes.
  • Remove the lid and add soy sauce. Stir-fry for a couple more minutes.
  • Serve with sesame seeds on top.